Seared Scallops with Citrusy Greens

New Year’s Day 2013. And what did we have for dinner? Seared Scallops over Citrusy Greens for starters. A new year’s day treat with very little guilt.

I’ve been thinking about the citrusy dressing I would make for this dish for a few days now. I’ve also been debating whether or not to sauté the scallops in butter or olive oil. Likewise, I’ve been pondering what fun salad fixings I should include in the mix. I settled on this combination of mache, spinach, hearts of palm and clementines tossed in an orange and lemon citrus vinaigrette with just a bit of brown mustard, sherry vinegar and salt and pepper. I seared the scallops in butter, salt and pepper. The key here is to sear them long enough that they cook all the way through. You want them brown all over.

I liked this dish. I liked it a lot. I usually start my new year’s resolution to eat reasonably healthier on January 2. This year, however, I started on January 1st at about 9 pm.

Now keep in mind that New Year’s day for me is a time for reflection. This year is no different. I learned over the past 365 days that little changes can make a bigger difference than you think at just the time when you need it most. You can do something you love without doing a complete and dramatic 360. Starting and continuing to pursue this blog didn’t really change my career path. But yet, it was life changing. Suddenly, there was this creative outlet that I desperately needed for me and only me. My pet project, a hobby, a little tiny passion. That is a good thing. And I am happier for it.

I hope you have some little tiny passion too. If you don’t, get one. Happy New Year.